The BEST Swedish Meatballs

The first time I made these Swedish Meatballs, my entire family declared them a favorite. They were immediately requested for a birthday dinner six months in the future and I was reminded multiple times, lest I forget.

Six years later, these are still some of the best meatballs I have ever tasted.

Swedish Meatballs

I am so glad that I found these Copycat Ikea Swedish Meatballs over on my friend Sue’s website so many years ago. The texture is light, not heavy at all; as I typically expect with most dishes like this one.

The meatballs are also very easy to form. They hold their shape quite well and I have never had a single one fall apart on me.

My boys (all four of them) always eat ridiculous amounts of this meal. Even after doubling the recipe, we still only have a small amount leftover.

Swedish Meatball Sauce

The sauce is perfect; flavorful and light. The blend of beef broth and cream helps make it much lighter than many other full cream sauces.

Meatballs are not typically something I crave, but this is one of my all-time favorite meals.

How To Make Swedish Meatballs

If you aren’t familiar with cooking things in batches, here is a tip. Start placing your meatballs in the pan, at the outer edge, next to the handle. Go clockwise around the pan and then fill in the middle.

It is easy to remember which ones have cooked the longest that way and by the time you fill in the middle, it is time to start flipping them over and continue around the circle again.

I used a food processor to get the onions to an extremely fine mince. The smaller the pieces, the better the meatballs will hold together. The meatballs can be formed in advance and then refrigerated until you are ready to brown and bake them right before dinner.

Swedish Meatballs Recipe

In a large glass measuring cup or small bowl, combine the panko breadcrumbs and the cream. Stir to combine and then let rest for 5-10 minutes, until the cream is absorbed. In a large skillet over medium-high heat, saute the onions with the butter for about 5 minutes.

While the onion is cooking, place the meat in a large mixing bowl and break it up with your hands. Add the egg, spices, and the breadcrumbs and cream mixture. Add the onions and stir with a wooden spoon or your hands to gently combine. Form into small balls. I used a 1″ scoop to make them uniform and then set aside.

Preheat the oven to 350 degrees. Wipe out the skillet that you cooked the onions in and add 2 tablespoons of butter. Heat over medium-high. When the butter has melted, add the meatballs in batches. The skillet should be hot enough that they sizzle when they contact the pan. I used tongs to place the meatballs into the hot pan and then two forks to turn them side to side. Brown the meatballs on all sides and then transfer to a large baking sheet lined with aluminum foil.

When all of the meatballs have been browned, place the baking sheet in the preheated oven. Bake for 10 minutes. If you cut a meatball in half, it should not be pink. The interior temperature should be 170 degrees.

While the meatballs are baking, heat a small saucepan over medium to medium-low heat. Melt the butter and add the flour. Whisking constantly, cook for about a minute, being careful not to let it brown. Once it combines, add the stock and whisk well. Bring to a simmer and let it thicken, this should only take a couple of minutes. Add the cream and heat through.

Remove from the heat and season with soy sauce, salt, and pepper. Taste and adjust the seasonings. Add the parsley and nutmeg, taste again and adjust as needed. Drizzle sauce over the meatballs right before serving.

In a large glass measuring cup or small bowl, combine the panko breadcrumbs and the cream. Stir to combine and then let rest for 5-10 minutes, until the cream is absorbed. In a large skillet over medium high heat, saute the onions with the butter for about 5 minutes.

While the onion is cooking, place the meat in a large mixing bowl and break it up with your hands. Add the egg, spices, and the breadcrumbs and cream mixture. Add the onions and stir with a wooden spoon or your hands to gently combine. Form into small balls. I used a 1" scoop to make them uniform, and then set aside.

Preheat the oven to 350 degrees. Wipe out the skillet that you cooked the onions in and add 2 tablespoons of butter. Heat over medium high. When the butter has melted, add the meatballs in batches. The skillet should be hot enough that they sizzle when they contact the pan. I used tongs to place the meatballs into the hot pan and then two forks to turn them side to side. Brown the meatballs on all sides and then transfer to a large baking sheet lined with aluminum foil.

When all of the meatballs have been browned, place the baking sheet in the preheated oven. Bake for 10 minutes. If you cut a meatball in half, it should not be pink. The interior temperature should be 170 degrees.

While the meatballs are baking, heat a small saucepan over medium to medium low heat. Melt the butter and add the flour. Whisking constantly, cook for about a minute, being careful not to let it brown. Once it combines, add the stock and whisk well. Bring to a simmer and let it thicken, this should only take a couple minutes. Add the cream and heat through.

Remove from the heat and season with soy sauce, salt and pepper. Taste and adjust the seasonings. Add the parsley and nutmeg, taste again and adjust as needed. Drizzle sauce over the meatballs right before serving. Enjoy!

Notes

If you aren't familiar with cooking things in batches, here is a tip. Start placing your meatballs in the pan, at the outer edge, next to the handle. Go clockwise around the pan and then fill in the middle. It is easy to remember which ones have cooked the longest that way and by the time you fill in the middle, it is time to start flipping them over and continue around the circle again.

I used a food processor to get the onions to an extremely fine mince. The smaller the pieces, the better the meatballs will hold together. The meatballs can be formed in advance and then refrigerated until you are ready to brown and bake them right before dinner.

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

I have a fabulous Swedish meatball recipe from Southern Living that we love. The meatballs have nutmeg in them which I think gives them a bit more “Swedish'” flavor. The cream sauce is made with grated lemon peel which gives a wonderful “tang” to the flavor. The meatballs are browned then actually simmered in the broth for an hour which infuses the nutmeg flavor throughout. Yummy!

I think I will do this Thursday evening. My grandson will be here and I think he would like it. One thing I noticed is that you don’t have potato in yours like the one on Sue’s website. Do you not use potato in yours? I will have to chop my onion very fine because I don’t have a food processor. But that shouldn’t be a problem. thanks for this idea and please let me know about the potato.

Hi Tonilea, I didn’t have potatoes in the house the first time we made it so I tweaked the recipe to make it work. We loved it so much, I’ve never gone back to play with the potato ingredient. I hope you love these meatballs as much as we do!

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